Instant Pot makes everything easy and it is especially the case for a recipe such as vegetable biryani because there are a lot of ingredients to saute and cook. Having one pot to saute and cook the rice makes it incredibly easy! Look for my step-by-step instructions in the directions. I used 6-quart duo Instant pot for this recipe.
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After a long hiatus, I am glad to be back and to share this wonderful Instant Pot recipe with you, just in time for the holidays. As common as the Biryani is, in Indian cuisine, it is surprising that there are not many Instant Pot recipes out there and I have received quite a few requests for this recipe.
If you are not familiar with the Vegetable Biryani, it is one of the authentic and aromatic rice dishes prepared with a rich creamy base and vegetables.
Today’s recipe will feature the gluten-free, vegan version of the dish prepared using the Instant Pot. Apart from slight variations from cooking with the Instant Pot, the procedure is fairly simple and the vegan version is as flavorful as the original version.
Best of all, it is a one-pot recipe! So it comes in handy as a weekday meal option too!
Ingredients note
- Vegetables: Choose your favorite vegetables like green beans, corn, frozen peas, potato, and carrots. Apart from nutrients, they also bring color to the dish.
- Spices: I used fresh ground cumin, coriander powder, turmeric powder, and red chili powder. To get a vibrant red color, you could use Kashmiri red chili powder.
- Whole spices: whole spices like mace, cardamom, cloves, star anise are the main ingredients here. This is what brings the authentic biryani flavor.
- Basmati rice: New crops or rice that has not been on the shelf for a long time is the best way to get aromatic and tender rice. I used extra long kind of basmati rice for this recipe.
- Coconut milk yogurt: I used homemade coconut milk yogurt but you can get other varieties of plain yogurt from stores like cashew yogurt, almond yogurt, and oat milk yogurt. They are all good options for this recipe. Be sure to use the plain variety and not any flavored yogurt.
- Nutritional yeast: Nutritional yeast gives a rich and cheesy flavor to the dish in addition to VItamin B12 that it brings.
- Oil or vegan butter: The oil or vegan butter is the medium that blends all the spice flavors together. Any choice of vegetable oil or vegan butter works well for this recipe.
How to make this recipe
Soak the basmati rice for 10- 15 mins after a good rinse.
Press ‘SAUTE’ mode on the Instant Pot and add vegan butter or oil to the inner pan.
As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise.
As the cumin seeds fry, add sliced onions and ginger-garlic paste. Saute for 2-3 minutes with regular stirring until they turn light brown in color.
Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.
Add coconut yogurt, chopped mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala powder).
Stir well and continue to cook for about 30 seconds.
Add nutritional yeast, rinsed Basmati rice, and water then give a good stir for an even mix.
Press the CANCEL button on Instant Pot.
Close the lid on the pot, and turn the valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set a timer to 5 minutes.
Let it cook for 5 minutes and let it cook with the NATURAL PRESSURE RELEASE(NPR) option. For that, you would wait for the silver button on the lid to drop before opening the lid.
Instant Pot Vegetable Biryani is ready! Serve it hot paired with raita and cucumber.
Vegan version
Apart from being gluten-free, this recipe is also vegan. The traditional method involves using yogurt as a base for the spices and vegetables. I used coconut milk yogurt and it turned out very good. In addition, I also added nutritional yeast to bring the right consistency that is required for biryani.
How to serve veg biryani?
Biryani is typically served with raita and cucumber at most restaurants. Raita is one of my family favorites and I use vegan yogurt for this too. Cucumbers are a good pair if your biryani turns out too spicy!
Rice used for biryani
Basmati rice is the most popular option for Biryani and for the right reasons. Since they are not too sticky, the flavors from the biryani masala are spread out well when you cook with Basmati rice. I used the extra-long version of basmati rice for this recipe. In order to get a better texture to try soaking the rice for 10 - 15 mins prior to cooking the rice.
Expert tips
- This veg biryani is a vegan version with dairy-free yogurt and nutritional yeast.
- Try soaking the basmati rice for 10 - 15 mins prior to cooking the rice.
- The vegetables you pick for the recipe are really up to you as long as they are not cut too big. It is typical to use green beans, carrots, peas, and bell peppers. You could also add fried cashews and raisins for an authentic taste.
- Be sure to vary the chili powder to your liking. I like to get it a little on the spicy side. I also made a few subtle changes to pack in better flavor.
- Nutritional yeast is optional for this biryani. You can use either vegan yogurt or else use 2 teaspoon of lemon.
- Remove bay leaf at the end. You could take it out all the whole spices, even though it's edible.
Related recipes
You could also check out some of my other biryani recipes like Vegetable Dum Biryani.
Try my other Instant Pot rice recipes like Instant Pot vegetable rice, Instant pot mushroom rice.
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Instant Pot Vegetable Biryani
Equipment
Ingredients
- 2 cups basmati rice
- 1 tablespoon vegan butter or oil
Whole spices
- 2 green cardamom
- 4 cloves
- 2 maces
- 1 bay leaf
- 3- star anise
- ½ inch cinnamon stick
- ½ teaspoon cumin seeds
Ground spices
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ - 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
Other ingredients
- 1 cup cubed potatoes
- ½ cup chopped carrots
- ½ cup chopped beans
- ½ cup of frozen corn or peas
- 1 Onion sliced lengthwise
- 1 teaspoon grated ginger
- 2 garlic cloves minced
- 1 ¾ cup water
- ½ cup vegan yogurt or use yogurt
- 1 tablespoon nutritional yeast - optional
- Cilantro leaves chopped
- Mint leaves chopped
Instructions
- Soak the basmati rice for 10- 15 mins after a good rinse.
- Press ‘SAUTE’ mode on the Instant Pot and add vegan butter or oil to the inner pan.
- As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise.
- As the cumin seeds fry, add sliced onions and ginger-garlic paste. Saute for 2-3 minutes with regular stirring until they turn light brown in color.
- Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.
- Add coconut yogurt, chopped cilantro, mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala powder).
- Stir well and continue to cook for about 30 seconds.
- Add nutritional yeast, rinsed Basmati Rice, and water then give a good stir for an even mix.
- Press the CANCEL button on Instant Pot.
- Close the lid on the pot, and turn the valve from VENTING to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set a timer to 5 minutes.
- Let it cook for 5 minutes and let it cook with the NATURAL PRESSURE RELEASE(NPR) option. For that, you would wait for the silver button on the lid to drop before opening the lid.
- Instant Pot Vegetable Biryani is ready! Serve it hot paired with raita and cucumber.
Video
Notes
- This veg biryani is a vegan version with dairy-free yogurt and nutritional yeast.
- Try soaking the basmati rice for 10 - 15 mins prior to cooking the rice.
- The vegetables you pick for the recipe are really up to you as long as they are not cut too big. It is typical to use green beans, carrots, peas, and bell peppers. You could also add fried cashews and raisins for an authentic taste.
- Be sure to vary the chili powder to your liking. I like to get it a little on the spicy side. I also made a few subtle changes to pack in better flavor.
- Nutritional yeast is optional for this biryani. You can use either vegan yogurt or else use 2 teaspoon of lemon.
- Remove bay leaf at the end. You could take it out all the whole spices, even though it's edible.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later
Lathiya
Who doesn't love biryani and this vegetable biryani looks amazing. The rice is so fluffy and fabulously cooked.
Mayuri Patel
Delicious looking biryani and just can't believe that its made in an instant pot. I still have to master making rice in the IP. Such a wonderful idea to add nutritional yeast in the rice as its provides the necessary Vitamin B12.
Uma Raghupathi
Well said Mayuri. Thank you
Uma Raghupathi
Thanks Mayuri!
Anshu
Veg Biryani is one of my ultimate comfort foods. Cooking it in instant pot makes it so easy and quick. Loved the way you have shared the detailed step by step recipe. Also, adding the nutritional yeast is such a great idea!!
Sandhya Ramakrishnan
Instant pot is a savior on weekdays and I love it especially for pulao and biriyanis. Looks so delicious and I would have never thought of adding nutritional yeast. I wonder how it tastes in the biriyani!
Uma Raghupathi
Nutritional yeast taste like cheese. For vegans it gives a vegetarian biriyani touch with cheesy flavor. Thank you Sandhya.
Sandhya Nadkarni
Hi Uma,
So nice to see that you are back! Love Biryanis and especially the one pot Instant pot ones! Fabulous share!
Uma Raghupathi
Thank you, Sandhya!
Pavani
I LOVE biryani and your Instant pot version looks perfect to make on a weekday as well. Nutritional yeast is an interesting addition - will try it out next time I make biryani.
Uma Raghupathi
Hope you will like this Pavani. Let me know your feedback. Thank you
Jolly
Veg Biryani looks absoluelty delicious and super flavorful. Who can say NO to this yummy platter! 🙂
Shailender Sharma
Biryani is such a word which though appeals to all but most people are reluctant in trying it out because of the fobia that it's too complicated. Let them visit here & see how biryani is so easy.
Uma Raghupathi
Thank you Shailender Sharma 🙂
Ruchi
Love such easy biryani . Easy to make yet no compromise on taste. Superb share. Perfect way to indulge on veggies . Lovely pictures.
Vandana
I love vegetable biryani and it gets cooked quite often in my kitchen especially during winters when a lot of fresh vegetables are available in the market. The beautiful photographs in your post are making it even more tempting.
Uma Raghupathi
Thank you Vandana 🙂
Lata Lala
Instant pot veg Biryani recipe looks super yummy Uma. What a good trick to use all the vegetables and make your family eat this in form of sumptuous biryani.
Subha
Followed the receipe, first time tried instapot veg biryani came out excellent 😍😍thanks a lot for the receipe and detailed instructions👍👍👍
Uma Raghupathi
Thank you, Subha for making this recipe and for your feedback 🙏🏻
Catherine
I cooked this for my super fussy husband and we both loved it! Really easy, with an understated and complex flavour. Will be cooking it again for dinner tonight!
Uma Raghupathi
Thank you Catherine 🙏🏻
SP
Hi,
Thanks for the recipe. How much water we need to add for 2 cups of rice?
LV
I was going to try this recipe but while reading the Instructions, Step 3 As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, and cloves.... Does not make sense. What is it supposed to be?
Uma Raghupathi
Hi
It’s just a typo mistake. Will be fixed soon. Thank you. Hope you will like this recipe.